Start by preheating your oven to 350°F. This step is crucial because you want your banana bread to bake evenly from the moment it goes in. While you’re at it, take out a 9-inch loaf pan. Line it with parchment paper. Let the paper overhang on the two long sides; this little trick will make it so easy to remove the bread when it's done. Lightly grease the parchment paper with cooking spray to prevent sticking.

Grab a large mixing bowl and whisk together your flour, granulated sugar, brown sugar, baking soda, and salt. Mixing these ingredients first helps them combine evenly. An even distribution of baking soda can be the difference between a flat loaf and a perfect rise.

In a separate medium bowl, take those well-mashed bananas and whisk them together with the eggs, Greek yogurt, vegetable oil, and vanilla extract. You want this mixture to be smooth and creamy, so give it a good mix until everything is combined.

Now it’s time to bring the two bowls together. Pour the wet mixture into the large bowl with the dry mixture. Gently stir until just combined; don’t overdo it! You want a few lumps left—overmixing can lead to a dense loaf.

If you’re adding walnuts or chocolate chips (or both!), fold them in now. Picture me sprinkling them in generously for lots of tasty bites throughout the loaf!

Carefully scrape your batter into the prepared loaf pan. Level it off with a spatula to ensure even baking.

Pop the loaf pan in the oven and let it bake for about 50 to 60 minutes. Start checking for doneness at the 50-minute mark—insert a toothpick in the middle, and it should come out clean or with just a few moist crumbs attached.

Once baked, remove your banana bread from the oven, and allow it to cool in the pan for about 10 minutes. Then, use the parchment overhang to lift the bread out of the pan and onto a wire rack to cool completely before slicing.